Moroccan Chicken with Quinoa

1. Chop the Pepper, Onion and Courgette into chunks, place on a baking tray, season with salt and pepper and spray with One Cal.

2. Place in a pre heated oven at 220/200fan degrees and cook for 30 minutes until softened.

3. Whilst cooking, mix the spices and salt together for the chicken.

4. Chop the chicken into strips and place in a bowl. Coat the chicken in the spices and leave to one side.

5. Place a pan on a high heat and spray with One Cal Oil. Add the chicken and cook until cooked through.

6. If the Quinoa is cold, whislt cooking the chicken, warm through in a pan a dash of water until it is hot and dry.

7. Add the Agave Syrup to the chicken and cook for a further few minutes, tossing regularly.

8. Mix the roasted vegetables, Quinoa, Raisins and Harissa Paste.

9. Remove The chicken from the heat, finely chop the coriander, add 2/3 to the Quinoa and 1/3 to the chicken and serve!